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    Where Is My Spoon > Recipes > Salads

    Prawn Salad with Red Currant Sauce

    Published by: Adina June 22, 2020 · Last modified: July 27, 2023 6 Comments

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    large shrimps covered in red sauce on salad leaves

    Prawn salad with red currant sauce on a bed of rocket or arugula - a light, easy meal, perfect for a summer lunch.

    Jump to Recipe
    Tiger Prawns with Red Currant Sauce

    This prawn salad with red currant sauce is one of the best meals I had in the last weeks, I think.

    I decided to make this recipe mostly to be able to use some of the millions of red currants my neighbor seems to have in her garden this summer and because I wanted to make something a bit unusual. A spicy red currant sauce that complements the tenderness of the prawns and the pepperiness of the rocket perfectly.

    I absolutely loved the prawns, I could eat them cooked this way every day, but it is the savory red currant sauce that made this recipe special. Sour, hot, sweet – all in one - and that poured over that peppery rocket – heaven!

    So although I made the sauce, especially for this particular dish, I used the rest of it to dress a couple of salads over the next few days, so I can say that this sauce makes a wonderful dressing as well.

    Tiger Prawns with Red Currant Sauce
    Jump to recipe
    • What do you need?
    • How to serve?
    • More recipes with currants
    • Prawn Salad with Red Currant Sauce

    What do you need?

    • Prawns or shrimps:
      • They are not the same, but they can be used interchangeably in this recipe.
      • Fresh is best, but frozen and properly thawed will have to do sometimes; fresh seafood is not abundant where I live.
      • They should also be peeled and deveined.
    • Red currants
    • Rocket or arugula
    • Creme de cassis: optional; I use it when I happen to have it.
      • If you don't have it, either leave it out completely or replace it with another fruit liquor or a little brandy.
    Tiger Prawns with Red Currant Sauce

    How to serve?

    • The recipe is supposed to serve 4. My husband and I had absolutely no difficulties managing the whole thing alone.
    • Serve the prawn salad immediately with crusty bread or French baguette.
    Tiger Prawns with Red Currant Sauce

    More recipes with currants

    • Black Currant Jam
    • Red Currant Cobbler
    • Mini Fruit Tarts
    • Original Linzer Torte
    • Black Currant Gin

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    prawn salad with red currant sauce

    Prawn Salad with Red Currant Sauce

    Prawn salad with red currant sauce on a bed of rocket, a light easy meal, perfect for a summer lunch.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Salads
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 people
    Calories: 324kcal
    Author: Adina
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    Ingredients 

    • 16 tiger prawns peeled and deveined
    • 2 tablespoons olive oil divided
    • some sweet paprika powder
    • 1 shallot
    • 7 oz red currants 200 g
    • 1 red chili
    • 4 tablespoons sugar
    • 3 tablespoons water
    • 1 teaspoon corn starch
    • 1 tablespoon cassis liquor optional
    • 1 teaspoon honey or more to taste
    • two large handfuls arugula/ rocket
    • fine sea salt and freshly ground black pepper

    Instructions

    • Marinate prawns: Place the clean prawns in a bowl, add 1 tablespoon of olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
    • Prepare: Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
    • Red currant sauce: Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
    • Thicken: In a small bowl, mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
    • Salad: While the sauce is cooking, wash and dry the rocket and arrange it on four plates or a large platter.
    • Cook prawns: Heat a large non-stick pan on medium heat. Add the prawns and cook for 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
    • Serve immediately with the remaining sauce and baguette.

    Nutrition

    Serving: 1/4 of the salad | Calories: 324kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 840mg | Fiber: 4g | Sugar: 20g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Marvellina @ What To Cook Today says

      August 06, 2016 at 9:32 pm

      oh my gosh...I love tiger prawns and the sauce looks pretty amazing too !!! I've never had it with redcurrant sauce before!

      Reply
    2. Nammi says

      August 07, 2016 at 4:43 am

      Wow look at those juicy prawns.

      Reply
    3. Angie@Angie's Recipes says

      August 07, 2016 at 12:43 pm

      My kind of salad...those prawns are really succulent and delicious.

      Reply
    4. Anne says

      August 07, 2016 at 5:04 pm

      This sounds like such a lovely combination!

      Reply
    5. Kathy @ Beyond the Chicken Coop says

      August 09, 2016 at 2:56 pm

      How lucky to have a surplus of red currants! Love that you've used them with these prawns. The color is spectacular.

      Reply
    6. mjskitchen says

      June 23, 2020 at 1:22 am

      What a nice way to enjoy prawns. The Growers market here in town always have red currents in early summer, but unfortunately, they are shut down this year. Bummer, because I would love to make this dish. Beautiful presentation Adnina!

      Reply

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